Walnut-Filled Butter Cookies Recipe

Ingredients

For the Dough:

• 300 grams (2 heaped cups) wheat flour
• 100 grams (7 tbsp) butter, softened
• 1/2 tsp baking powder
• 100 grams (5 tbsp) sour cream or yogurt
• 1 egg yolk
• 1 tsp vanilla sugar

For the Filling:

• 250 grams (3 cups) walnuts, finely chopped
• 3 tbsp condensed milk

For Smearing:

• Any jam of your choice

Instructions

1. Prepare the Dough

Start by making the dough. In a large mixing bowl, combine 100 grams of softened butter with 1 teaspoon of vanilla sugar. Mix these ingredients together until the mixture is smooth and creamy. This step ensures that the butter is well blended with the sugar, creating a rich base for your cookies.

Next, add 1 egg yolk and 100 grams of sour cream (or yogurt) to the butter mixture. Mix thoroughly until all the ingredients are fully incorporated and the mixture is smooth. The sour cream or yogurt adds moisture to the dough, making it tender and easy to work with.

Gradually sift in 300 grams of wheat flour and 1/2 teaspoon of baking powder. Stir continuously as you add the flour, mixing until a soft dough forms. The dough should be pliable but not sticky. If the dough is too sticky, you can add a bit more flour until it reaches the desired consistency. Once the dough is ready, cover it and let it rest for 10-15 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to shape.

2. Prepare the Filling

While the dough is resting, prepare the walnut filling. In a separate bowl, combine 250 grams of finely chopped walnuts with 3 tablespoons of condensed milk. Mix well until the ingredients are fully combined. The filling should be thick and sticky, making it easy to mold into the cookies. The condensed milk adds a sweet creaminess that complements the crunch of the walnuts.

3. Shape the Cookies

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent the cookies from sticking.

Take a small portion of the dough and flatten it into a small oval shape in the palm of your hand. The dough should be about 1/4 inch thick, providing enough space to hold the filling while still being thin enough to fold over.

Place a small spoonful of the walnut filling in the center of the flattened dough. Be careful not to overfill, as this could cause the filling to leak out during baking.

Fold the dough over the filling, sealing the edges by pressing them together gently. Shape the filled dough into an oval cookie, ensuring the edges are sealed tightly. You can create a decorative pattern on the surface by gently pressing with a fork or any decorative tool.

Place the shaped  cookies onto the prepared baking tray, leaving a little space between each  cookie to allow for slight expansion during baking.

4. Bake the Cookies

Bake the cookies in the preheated oven for 30 minutes or until they are golden brown. The cookies should be firm to the touch and slightly crisp on the edges. Keep an eye on them during the last few minutes of baking to avoid over-browning.